Coconut Curry Salmon with Quinoa

Post-exercise high protein

Coconut Curry Salmon with Quinoa
Serves four

4 salmon fillets

2 Tbsp vegetable oil

Salt and pepper

1 can light coconut milk

1 tsp mild or hot curry paste, according to taste

2 tsp lime juice

2 tsp brown sugar

2 tsp soy sauce

1 cup chopped mango

3/4 cup chopped cilantro

1 cup quinoa

Brush salmon fillets with oil; sprinkle with salt and pepper and bake at 375 F for about 15
minutes, until cooked through.

In a saucepan, combine coconut milk, curry, lime juice, brown sugar and soy sauce. Bring to a
boil and simmer until thickened. In saucepan, cook quinoa according to package directions.

Add cilantro to milk mixture. Place cooked salmon over quinoa and pour coconut milk over. Top
with chopped mango.

Per serving: 519 kcal, 41 g carbohydrate, 23 g fat, 12 g saturated fat, 53 mg cholesterol, 38 g
protein, 4 g fibre, 7 g sugar, 1.1 g omega-6 fatty acids, 0.4 g omega-3 fatty acids, vitamin C 27%,

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